I’ve been part of a large Hispanic family for 30 years and have never tried to make any Mexican food...until tonight. I followed the recipe exactly as presented in the video and the rice turned out perfectly! My Latino husband said that my rice tonight turned out better than when he’s made it. It was super easy to make, delicious and I’ll definitely be making it again!
This is an automatic restaurant recipe. It is mild and cheap to make with very few ingredients. The reason it is mild is because it is paired with highly seasoned foods. My second career was as a chef and I have extensive culinary training. More ingredients are not better and they complicate the end product, making flavors confusing and less versatile. I loved your recipe. Thank You!
I honestly clicked on this video just to see what wild things people put on rice to make that "Mexican rice" people like in restaurants. But I was surprised to see that you actually made real authentic rice that my mom and grandmother have made for years. Great job
My mom and every other Mexican mom I know use canned tomato sauce instead of paste and if half the time they used chicken broth from when they cooked a chicken that week or if they ran out if Knorr.
The Holy Grail. Finally. This is IT. No other recipes to look at. It tastes and feels EXACTLY like the rice we get in our favorite Mexican restaurants. It's literally perfect. Thank you!
I was so sceptical of this since this is almost exactly how I've always made my rice and I can get it to taste good but it's always wet and sticky, never fluffy. Then you get to the end... The only thing I haven't done was that extra 10 minutes! Oh my goodness! Thank you! After all these years, you may have finally solved my problem!
I’ve been buying sides of rice for years from a local Mexican restaurant because I couldn’t find a recipe that tasted right. I finally found it here! I made it as a side for dinner tonight & it turned out perfectly. It tastes great & will save me money. Thanks so much!
I've been making this rice for over 2 years and have never been disappointed. I've shared it with enough people now that people at church will always tell me if you're making rice for anyone. Make a double batch. Make sure you give me some. So today I find myself making 4 batches, to give to different people. Everyone loves this rice.
I’m a sucker for Mexican rice and my mom could never make it. Never thought to TH-cam it. Made it on my own and I’m impressed how accurate this recipe is! I never need to ask my friends moms to make me rice to go! ❤️❤️
I’m Mexican and all I can say is you did great. We usually cook the onion and garlic with the rice it give off its flavoring and the smell is amazing. But this recipe is great for the Beginner cook
I’m Mexican and I approve of this recipe. Pretty spot on to authentic but with Mexican rice everyone or every family has their own tweaks and what not for their rice. I’m so glad you didn’t put a ton of cumin and chili powder in it and called it “mexican” like most people do. 😁
Directly from México giving my full approval to this recipe. That's the way I make it. P.S. .... Don't be away too long. We miss you when you are not putting videos every week.
I cannot recall ever leaving a review for a recipe I've tried from TH-cam BUT this recipe I tried after trying mexican rice a number of failed times and I must say THIS recipe is spot on. It is a perfect balance of flavors. Although I did wash my rice because it's just what I do with rice and I added a half of habanero pepper to the tomato blend, I followed the rest of the recipe and this one is a keeper!
Yep! Whenever I make rice 🍚 I also add both caldo de pollo and caldo de tomate. I was also taught to chop a tomato 🍅 and a clove of garlic 🧄 and throw it in there.
Some recipes of french fries or hash browns call for the potatoes to be soaked in water because it gets rid of the starch. Why? I think because it affects the end result. The fries supposedly turn out crispier or is that the hash browns? Rice is the same. Rinsing it a few times Does Affect the final product. I like the final product, that difference you get for rinsing/soaking potatoes for certain dishes, for my rice.
@@mirrortoyourweakness9769 Soaking fries helps remove the starch from the potatoes and keeps them from sticking together and also helps them be more crispy
Im hispanic mexican american aaand I love everything japanese ! Cant make perfect rice balls OR perfect mexican rice ( which is why im here lol ) . Good luck in your cooking endeavors !
Diego Martinez mine is slightly different he missed a step when frying the rice, you add a yellow Chilli and a clove of minced garlic and a little bit of minced onion and you fry the rice together with those ingredients and it makes the flavor much better
We use cumin. It's better when you mash it in the mocajete along with the garlic. We probably use a little less tomato paste. But this recipe is pretty good.
I do too. Except in my family we just skip the blending, chop up the onion and garlic and toast it with the rice, and then add plain tomato sauce. But yea, the rest is the same
It’s really so important to follow the directions. It comes out so delicious every time. Friends have complemented that it’s better the restaurant. Thank you for the recipe !
Nice recipe... different households actually do different things. First off, depending on the rice, you want to make sure it’s clean. An absolute must at our household. Rinse the rice and let it dry out in a strainer. It’s the first thing you do so the rice will be dry by the time it’s time to toast it. Wet rice will stick to the pan. Not talked about here; assuming you’re using long grain rice, it’s important you keep a 1:2 rice water ratio if you want perfect rice. (Two parts water for every one part rice.) Keep this in mind and you can make as little or as much rice you want. The sauce here is good, but know your alternatives. You actually *can use a small can of tomato sauce, but you don’t blend it in; you add it to the rice once it’s toasted, rinsing it out by filling it halfway with water. When you do this, blend in one or two small Roma tomatoes in with the onion and garlic. It’s possible to nix processed tomato sauce/paste all together. Blend three Roma tomatoes, or two medium-sized tomatoes with the onion and garlic, and you don’t have to use the canned stuff. Also, this is just my own opinion, but you used too little onion in this video. We each have our tastes, but 1/4 of onion is the standard. Me, personally, I love onion, so make it 1/3. I like to cut 1 or 2 small slices from this and keep it separate to add directly to the rice as I’m toasting it so it sucks in extra onion flavor. If you do it, add it halfway after you’ve added the rice to the oil, otherwise it will toast black. All Caldo de Pollo is is just chicken bullion concentrate, so you can use alternatives that aren’t Knorr. Knorr also makes it in measured little cubes, so you can add that to the rice instead of a tablespoon of the powder stuff. My mother used to save chicken stock and use that instead of the water + Knorr sometimes. Last tip; before covering to boil for 20 mins, always taste the soup for saltiness, especially if you’re using just chicken stock. A teaspoon of salt is often needed. Make sure you don’t over-salt it! I’ve made that mistake before. Great video, thanks for helping spread Mexican culture!
Joe you make it exactly as I do! Mine is always perfect as I’m sure yours is. This guy was short on the water ..even with the small amount he used in the blended. 1 to 2 is correct!❤️
I made this tonight using your base recipe with my own touch and mixed black beans in it and it came out superb but I did wash my rice too. I added cumin and oregano. Thank you for starting me off. I made a simple salad of onions and tomatoes with lime juice, olive oil,cumin and oregano and at serving spread it over the rice and beans. Came out really really good, thank you again.❤️❤️❤️
Thank you for the most delicious recipe. This recipe was spot on to our favorite local restaurant. This rice is fluffy, every rice grain is separate, and doesn’t stick together. This has to be the best rice we’ve made at home. To me it taste like authentic Mexican rice.
This is a such a great recipe. I used to make it this way but my family has switched to organic so I looked up a few authentic mexican rice recipes and found some that added cumin to chicken bouillon powder, tried it, and it worked beautifully! So now I make this by adding 1/8 tsp of cumin to 1 tsp of chicken bouillon powder and it tastes exactly the same thank God! So for anyone who can't get the Knor Mexican Chicken Bouillon this is a delicious solution, enjoy!
I don't like processed bullion cubes/powder (msg, too much salt, yellow dye... yuk!) and prefer to use Better than Bullion so thank you for the tip on adding cumin!
@@mickandem1543 I LOVE Better than Bouillon paste! I always add it to the broths in my recipes. I had to turn this into an organic recipe, so when he mentioned that we had to use Caldo de Pollo, since it's not organic I had to improvise so I decided to go with the closest thing to it and mixed organic cumin and organic bouillon powder and it worked beautifully, but I'm sure the Chicken Better than Bouillon paste would be delicious too! (I'm trying it next time!)
Okay, so I watched this recipe video assuring myself that this would not be authentic and boy was I surprised.This is the most authentic recipe I have seen on youtube. All the people saying he forgot the cumin are wrong. I have never had rice with cumin unless I am eating at a Tex-Mex restaurant. The best part is that I learned that a mason jar can be used on a blender! I will now be making my salsas in a mason jar and storing them in the same jar. This is awesome!
My grandfather and great-grandmother were from Mexico and I learned to cook from the both of them. So the addition to the chicken bouillon (caldo de pollo) is something I have not seen before in cooking spanish rice really. Most people I know will use a molcajate (or a motar and pestle) to grind up cumino seeds and garlic together adding it into the rice once it has been browned. The cumino gives the rice that nice smokey flavor. (a 1/2 to 1 tsp of cumin depending on how smokey you want it) But, your rice looks great, and has that nice color to it. Kudos.
I cook a lot but cannot ever get Spanish rice right, and it’s one of my favs. Thanks so much for being so descriptive. (only tomato paste,use a thick pan, lift the lid,etc.) so helpful
You can buy tomato paste in a tube ( like toothpaste comes in) that way you don't have to open a small can of tomato paste for such a small amount. Unless you use it right away. ✌️
I'm making this right now! I have 16 more minutes before I have to let the steam out. It's already smelling so good in my kitchen! I hope it's as good as it looks and smells 😋
I love this recipe. I substituted chicken broth for water and added a small can of El Pato (yellow can) after I added the Caldo de Pollo. Every week I make this rice, there's none left! Thank you!
thank you so much for posting this, this is exactly how you make mexican rice that you'd get at a mexican restaurant. When you search mexican rice on youtube none of the others look like this , so thank you for sharing and posting. Just made this recipe out in the remote backcountry and posted pics on a mexican food reddit and people were pressing me for the recipe!!
You're the real MVP, it turned out AMAZING. I substituted the last tablespoon or 2 with lime juice instead of the full quarter cup of water and added some cilantro. It was full of flavor!
Your white rice recipe that's prepared on the stove top has been my go to recipe for white rice. Now your Mexican rice recipe which I just made, will be my go to for Mexican Rice. Once again...great job and thank you. I've tried countless Mexican rice recipes and this is my favorite by a mile. Keep the great vids coming.
Just made your recipe, everything turned out perfect! I have struggled to get that fluffiness in my rice for years. This is the fluffiest most beautiful Mexican rice I have ever made! Thanks so much for putting this on line!
I’m making this again today. This is the ONLY Mexican restaurant style rice I make. It comes out perfectly EVERY time. Just follow the directions. I was never able to make rice properly until following CCJ’s recipe.
@@shesellsshop641 A good homemade chicken stock is the best option. In most countries you can find chicken boullion powder or boullion cubes. That's what Knorr is.
@@hugosapien3705 yes i'm familiar with chicken boullion cubes but it says in the video it wont be the same as caldo de pollo. Thanks i'll try chicken stock.
I doubled this for a larger group and followed the recipe exactly. It came out perfect, fluffy not stuck to pan and delicious. Will make again and again. Thanks!
Thank you, this is very similar to my grandma's recipe. She always toasted the rice too, but would add chopped onions while toasting. Then would add chicken broth, cover, and like you said, don't touch for 20 min! Comes out perfect every time!!
I have been scouring the internet for this recipe for literal YEARS. The Mexican rice is the best part of a Mexican restaurant meal to me, and I've never been able to replicate it at home (and you're right that the stuff in the box isn't the same, and "Spanish rice" isn't the same). I'm going to make this the first chance I get.
This recipe is so easy. I followed your instructions except I added a few slices of green bell pepper to the blender mix. It's cooking right now, but when I tasted the liquid, it's delicious!! Thanks for sharing!
Just made this, wow the amount of flavour was amazing considering how few ingredients and well worth the effort of toasting the rice first. I added some Chipotle chilli flakes and wow! Thanks so much for posting
My family and I LOVE this recipe. I’ve made it several times now - your version - although, only today did I finally get around to buying Caldo de Pollo. 😆 ... our Mexican Rice is gonna be even more awesome tonight.
Ok I just tried this. Have to adjust my spice and salt levels a bit but it WORKED!!! I have always had a tough time finding the water to rice ratio. THANK YOU!!!!! Also, I included a bit of fresh cilantro and a bit of ground cumin in the blender.
As a novice cook who is, for the first time in my life, learning to cook homemade meals, I want to extend my appreciation for your very detailed explanation of the cooking process. Because of your thorough recipe explanation, tonight I have made a batch of Mexican rice for New Year's dinner tomorrow for my family and friends. Thank you and Happy New Year!
I love this recipe.! It is just like a fine mexican restaurant’s rice. It is fluffy ,tasty and not sticky. I was doing wannabe mexican rice, whiich was calroce rice and 1/2 a jar of mild salsa in an asian rice cooker. It was so funny to see the faces of my family when they ate that. LOL But, now I can make the real deal & we don’t have to drive to resaurant to get it. Yummy ! Thank you for sharing this Mexican Rice recipe!
Yeah same here, I'm a vegan and the recipes never work out, so I have to use the ones that call for salsa or whatever which are okay but not right, and they cost too much for a budget food
Perfect recipe! It is truly restaurant quality. I used onion powder instead of real onion and it came out perfect, my family ate all of it and they are extremely hard to please.
I've never made rice this good. It's so much better than the rice I've gotten in Mexican restaurants!!! You will love it. The only problem I had was staying away from it till dinner! I'd eat all of it.
I followed your recipe. My rice came out great. Next time I will no be using a blender. I'm sure Mexican granmas never had them. I will chop up about a half onion, use at least two cloves of garlic and I will add a chopped pepper. Everything else is spot on. My recipe is better cause I did them both. I asked my guests which one they liked best. Mine. But I wouldn't have tried w/o your video. Good job. One more thing, instead of water I will use a can of diced tomatoes.
This rice is so good. Been making it a while. Havent changed anything except anything added with teaspoons or tablespoons I add a heaping amount rather than flush with the spoon. Makes it even more flavorful.
This is a good recipe! its precise and well executed. If you want a little kick, add a whole jalapeno with a couple of slits while its cooking. btw, my mother in law is Mexican and this is how she taught me to make it.
Some mexican eat the rice with banana slices add it after you cooked ur rice that's more like a snack or a meal for a kid or you can add peas small square pieces of potatoes and carrots cook the veggies with the rice. I've seen my Mexican aunts cook it like that. One of them cooked her rice with some chicken legs i saw the chicken legs inside the pot while it was cooking
I have watched a multitude of TH-cam videos(all in Spanish) and have gotten inconsistent results, with yours PERFECTION all the time. It's the only recipe I use and recommend. Thanks! It almost seems that the rice is social distancing.
Purvi Patel I do as well. I was waiting to see him use it, then I saw that he uses the chicken version. I was like, whaaat? I was always taught to use the tomato version when making this rice.
I love your channel so very much. I make many of your recipes and have even taught my daughter how to make some. Thanks so much. Always look for a video from ya. Happy weekend!
I have never been able to make a good spanish rice. Every receipe i have tried came out horrible. This receipe however was AMAZING. It came out PERFECT. Thank you so much for sharing this easy simple receipe. A must try.
I followed this to a T the first time and it turned out great. Ever since the rice doesn’t get fully cooked and is not fluffy. I’ve even tried letting the rice boil an extra few minutes.
This rice is delicious. I used Jasmine rice and used an extra cup of water. So far this is the best Mexican rice recipe. Shhhhhh... dont tell my mom I said that! 😁
Rinsing the rice, washes the starch off of it, so that it's not sticky and clumpy. It makes a big difference! It will make it nice and fluffy! Another thing to try is to leave the lid slightly cracked open to let some of the steam off after the rice is cooked. This will let the rice dry out a little bit.
@@mikedalton268 white ppl thinking they're making authentic rice. Not Hispanic here but proud san antonian and this is real Mexican rice. But a lot of Mexican restaurants outside of San Antonio I've seen carrots and corn and cilantro...it's the first clue the food is gonna suck...that and if the salsa with the salsa and chips is ice cold....means it isn't made fresh
@@gambigambigambi I'm as white as it gets. I love rice, Mexicans, and cilantro. I make all kinds of rice dishes. I suppose we can make rice anyway we want to eat it and it can be traditional for us. But my wife is part Mexican and her 100% Mexican mom taught me how to make it. Very very similar to this video. I make it prob once a week. By the way she calls it Spanish rice. Whatever.
@@sickfoo5506 no, it's not, foo. It's boullion. Stock is the liquid from boiling bones+meat and other ingredients. Chicken flavored powder mixed with water is in no way a "stock".
One of my favorite things about a standard Mexican restaurant is the awesome orange Mexican rice! This is the only recipe that’s been able to replicate the same…everything! Compliments to the CHEF!
I am Russian living in America eating Mexican food made by a Chinese guy...... What a country...
😂
A true American melting pot. Please enjoy our cuisine.
Yakov Smirnoff: "What a country!"
That's true! Once you make a dish as good as this, you'll readily see that there's no comparison between that and anything store- bought!
Greatest country on the planet. Welcome to America!
came for a rice recipe, learned how to use a mason jar on a blender.... Gold!
Ikr? That was cool.
Jason C. Yeah, WTF was that? I's going to try both the blender trick and the recipe... Take care!
I know right
Jason Cameron 😂💀
Noooooo! The wifey bought one of those new square bottom blenders.
I’ve been part of a large Hispanic family for 30 years and have never tried to make any Mexican food...until tonight. I followed the recipe exactly as presented in the video and the rice turned out perfectly! My Latino husband said that my rice tonight turned out better than when he’s made it. It was super easy to make, delicious and I’ll definitely be making it again!
Thats crazy
Thanks white girl! We needed the white advice
This is an automatic restaurant recipe. It is mild and cheap to make with very few ingredients. The reason it is mild is because it is paired with highly seasoned foods. My second career was as a chef and I have extensive culinary training. More ingredients are not better and they complicate the end product, making flavors confusing and less versatile. I loved your recipe. Thank You!
this is facts !!
I honestly clicked on this video just to see what wild things people put on rice to make that "Mexican rice" people like in restaurants. But I was surprised to see that you actually made real authentic rice that my mom and grandmother have made for years. Great job
Uyj
This I why I love Crouton Crackerjacks channel!! It’s exactly the recipes we are looking for with the exact flavors.
My mom and every other Mexican mom I know use canned tomato sauce instead of paste and if half the time they used chicken broth from when they cooked a chicken that week or if they ran out if Knorr.
@@oeff7744 actually my mom and myself we use fresh ripe tomatoes
This really is a great recipe.....🤤🤤🤤🤤
The Holy Grail. Finally. This is IT. No other recipes to look at. It tastes and feels EXACTLY like the rice we get in our favorite Mexican restaurants. It's literally perfect. Thank you!
I was so sceptical of this since this is almost exactly how I've always made my rice and I can get it to taste good but it's always wet and sticky, never fluffy. Then you get to the end... The only thing I haven't done was that extra 10 minutes! Oh my goodness! Thank you! After all these years, you may have finally solved my problem!
I’ve been buying sides of rice for years from a local Mexican restaurant because I couldn’t find a recipe that tasted right. I finally found it here! I made it as a side for dinner tonight & it turned out perfectly. It tastes great & will save me money. Thanks so much!
I've been making this rice for over 2 years and have never been disappointed. I've shared it with enough people now that people at church will always tell me if you're making rice for anyone. Make a double batch. Make sure you give me some. So today I find myself making 4 batches, to give to different people. Everyone loves this rice.
I’m a sucker for Mexican rice and my mom could never make it. Never thought to TH-cam it. Made it on my own and I’m impressed how accurate this recipe is! I never need to ask my friends moms to make me rice to go! ❤️❤️
I’m Mexican and all I can say is you did great. We usually cook the onion and garlic with the rice it give off its flavoring and the smell is amazing. But this recipe is great for the Beginner cook
Kermit Donatello I make my mom blend it because I don’t like onion 😭
Lousy Same here, I don’t onions, but If you cut it small enough it will dissolve while it’s cooking
Kermit Donatello Do you use the blender to cut them small, or do you just hand-mince them? I'm a total beginner to cooking as well
I do the same! I add hand chopped onion & garlic to the rice, as well as corn😊
mince them
I’m Mexican and I approve of this recipe. Pretty spot on to authentic but with Mexican rice everyone or every family has their own tweaks and what not for their rice. I’m so glad you didn’t put a ton of cumin and chili powder in it and called it “mexican” like most people do. 😁
Real mexicans HATE cumin lol!!
@@ColorFusical yup I don’t yytyqty t to
Rm you are awesome can we be friends OK... You really inspired me. I love Mexicans
I’ve seen Mexicans on TH-cam put cumin and/ chili powder into their rice though.. so who wrong and who’s right?
Now I am in search of the mexican restaurant white cheese dip.
Directly from México giving my full approval to this recipe. That's the way I make it. P.S. .... Don't be away too long. We miss you when you are not putting videos every week.
I cannot recall ever leaving a review for a recipe I've tried from TH-cam BUT this recipe I tried after trying mexican rice a number of failed times and I must say THIS recipe is spot on. It is a perfect balance of flavors. Although I did wash my rice because it's just what I do with rice and I added a half of habanero pepper to the tomato blend, I followed the rest of the recipe and this one is a keeper!
😂😂
I’m Japanese...gotta wash my rice lols 😂 it came out great! I use caldo de pollo and caldo de tomate in everything I make now!
Yep! Whenever I make rice 🍚 I also add both caldo de pollo and caldo de tomate. I was also taught to chop a tomato 🍅 and a clove of garlic 🧄 and throw it in there.
Im mexican and making sushi rice 😂 the irony huh
Some recipes of french fries or hash browns call for the potatoes to be soaked in water because it gets rid of the starch. Why? I think because it affects the end result. The fries supposedly turn out crispier or is that the hash browns? Rice is the same. Rinsing it a few times Does Affect the final product. I like the final product, that difference you get for rinsing/soaking potatoes for certain dishes, for my rice.
@@mirrortoyourweakness9769 Soaking fries helps remove the starch from the potatoes and keeps them from sticking together and also helps them be more crispy
Im hispanic mexican american aaand I love everything japanese ! Cant make perfect rice balls OR perfect mexican rice ( which is why im here lol ) . Good luck in your cooking endeavors !
I am Mexican and this recipe is the same I do(your rice came out great)
I approve this message.
Diego Martinez mine is slightly different he missed a step when frying the rice, you add a yellow Chilli and a clove of minced garlic and a little bit of minced onion and you fry the rice together with those ingredients and it makes the flavor much better
I approve this msg too. But personally I like using fresh jitomates in my mixture. Yum!
carii 626 yeah fresh jitomates make the rice have more taste
Me too
As a Mexican, I approve this rice! Good job!!!
We use cumin. It's better when you mash it in the mocajete along with the garlic. We probably use a little less tomato paste. But this recipe is pretty good.
I do too. Except in my family we just skip the blending, chop up the onion and garlic and toast it with the rice, and then add plain tomato sauce. But yea, the rest is the same
But peas bell peppers onions
He forgot to add them
@@rayd3657 I like peas, carrots, potato (tiny chunks) and lima bean
My family has never added the peas and carrots lol. But I've had it with it. Delicious either way!
Thank you for making this video easy to watch without any extra stuff in it.
It’s really so important to follow the directions. It comes out so delicious every time. Friends have complemented that it’s better the restaurant. Thank you for the recipe !
Nice recipe... different households actually do different things. First off, depending on the rice, you want to make sure it’s clean. An absolute must at our household. Rinse the rice and let it dry out in a strainer. It’s the first thing you do so the rice will be dry by the time it’s time to toast it. Wet rice will stick to the pan.
Not talked about here; assuming you’re using long grain rice, it’s important you keep a 1:2 rice water ratio if you want perfect rice. (Two parts water for every one part rice.) Keep this in mind and you can make as little or as much rice you want.
The sauce here is good, but know your alternatives. You actually *can use a small can of tomato sauce, but you don’t blend it in; you add it to the rice once it’s toasted, rinsing it out by filling it halfway with water. When you do this, blend in one or two small Roma tomatoes in with the onion and garlic.
It’s possible to nix processed tomato sauce/paste all together. Blend three Roma tomatoes, or two medium-sized tomatoes with the onion and garlic, and you don’t have to use the canned stuff.
Also, this is just my own opinion, but you used too little onion in this video. We each have our tastes, but 1/4 of onion is the standard. Me, personally, I love onion, so make it 1/3. I like to cut 1 or 2 small slices from this and keep it separate to add directly to the rice as I’m toasting it so it sucks in extra onion flavor. If you do it, add it halfway after you’ve added the rice to the oil, otherwise it will toast black.
All Caldo de Pollo is is just chicken bullion concentrate, so you can use alternatives that aren’t Knorr. Knorr also makes it in measured little cubes, so you can add that to the rice instead of a tablespoon of the powder stuff.
My mother used to save chicken stock and use that instead of the water + Knorr sometimes.
Last tip; before covering to boil for 20 mins, always taste the soup for saltiness, especially if you’re using just chicken stock. A teaspoon of salt is often needed. Make sure you don’t over-salt it! I’ve made that mistake before.
Great video, thanks for helping spread Mexican culture!
Joe you make it exactly as I do!
Mine is always perfect as I’m sure yours is. This guy was short on the water ..even with the small amount he used in the blended. 1 to 2 is correct!❤️
I enjoyed reading your additions! Thank you!
So if I want to make two cups to e, I use 4 cups water? I am going to follow your instructions on the tomatoes and onions 😋 thanks!!
Make your own video lol this is homeboys video !
Thanks so much for the tip !
I made this tonight using your base recipe with my own touch and mixed black beans in it and it came out superb but I did wash my rice too. I added cumin and oregano. Thank you for starting me off. I made a simple salad of onions and tomatoes with lime juice, olive oil,cumin and oregano and at serving spread it over the rice and beans. Came out really really good, thank you again.❤️❤️❤️
Thank you for the most delicious recipe. This recipe was spot on to our favorite local restaurant. This rice is fluffy, every rice grain is separate, and doesn’t stick together. This has to be the best rice we’ve made at home. To me it taste like authentic Mexican rice.
This is a such a great recipe. I used to make it this way but my family has switched to organic so I looked up a few authentic mexican rice recipes and found some that added cumin to chicken bouillon powder, tried it, and it worked beautifully! So now I make this by adding 1/8 tsp of cumin to 1 tsp of chicken bouillon powder and it tastes exactly the same thank God! So for anyone who can't get the Knor Mexican Chicken Bouillon this is a delicious solution, enjoy!
I don't like processed bullion cubes/powder (msg, too much salt, yellow dye... yuk!) and prefer to use Better than Bullion so thank you for the tip on adding cumin!
@@mickandem1543 I LOVE Better than Bouillon paste! I always add it to the broths in my recipes. I had to turn this into an organic recipe, so when he mentioned that we had to use Caldo de Pollo, since it's not organic I had to improvise so I decided to go with the closest thing to it and mixed organic cumin and organic bouillon powder and it worked beautifully, but I'm sure the Chicken Better than Bouillon paste would be delicious too! (I'm trying it next time!)
Okay, so I watched this recipe video assuring myself that this would not be authentic and boy was I surprised.This is the most authentic recipe I have seen on youtube. All the people saying he forgot the cumin are wrong. I have never had rice with cumin unless I am eating at a Tex-Mex restaurant. The best part is that I learned that a mason jar can be used on a blender! I will now be making my salsas in a mason jar and storing them in the same jar. This is awesome!
My grandfather and great-grandmother were from Mexico and I learned to cook from the both of them. So the addition to the chicken bouillon (caldo de pollo) is something I have not seen before in cooking spanish rice really. Most people I know will use a molcajate (or a motar and pestle) to grind up cumino seeds and garlic together adding it into the rice once it has been browned. The cumino gives the rice that nice smokey flavor. (a 1/2 to 1 tsp of cumin depending on how smokey you want it) But, your rice looks great, and has that nice color to it. Kudos.
I cook a lot but cannot ever get Spanish rice right, and it’s one of my favs. Thanks so much for being so descriptive. (only tomato paste,use a thick pan, lift the lid,etc.) so helpful
@@RRRR-ed1lp thanks for the info, google says something different so that’s interesting
spanish rice is cooked with saffron, but as you do with only tomato is good.
You can buy tomato paste in a tube ( like toothpaste comes in) that way you don't have to open a small can of tomato paste for such a small amount. Unless you use it right away. ✌️
@@Hummingbirds2023 Those tubes have been a life saver. Bravo to whoever thought of it!!
@@naturallylii Google may be wrong because Mexican rice comes from Mexico and Spanish rice comes from Spain which is in another continent than Mexico.
I'm making this right now! I have 16 more minutes before I have to let the steam out. It's already smelling so good in my kitchen! I hope it's as good as it looks and smells 😋
I love this recipe. I substituted chicken broth for water and added a small can of El Pato (yellow can) after I added the Caldo de Pollo. Every week I make this rice, there's none left! Thank you!
thank you so much for posting this, this is exactly how you make mexican rice that you'd get at a mexican restaurant. When you search mexican rice on youtube none of the others look like this , so thank you for sharing and posting. Just made this recipe out in the remote backcountry and posted pics on a mexican food reddit and people were pressing me for the recipe!!
You're the real MVP, it turned out AMAZING. I substituted the last tablespoon or 2 with lime juice instead of the full quarter cup of water and added some cilantro. It was full of flavor!
Your white rice recipe that's prepared on the stove top has been my go to recipe for white rice. Now your Mexican rice recipe which I just made, will be my go to for Mexican Rice. Once again...great job and thank you. I've tried countless Mexican rice recipes and this is my favorite by a mile. Keep the great vids coming.
You can use 1/2 tsp, of cumin powder in the rice.
Thank you so much for this recipe! Making this now, hopefully my picky fussy Mexican husband will enjoy this! 🍚🇲🇽
Just made your recipe, everything turned out perfect! I have struggled to get that fluffiness in my rice for years. This is the fluffiest most beautiful Mexican rice I have ever made! Thanks so much for putting this on line!
Can I use tomato sauce if so how much
Best and easy home-made mexican rice recipe. This is the gold standard for me.
I’m making this again today. This is the ONLY Mexican restaurant style rice I make. It comes out perfectly EVERY time. Just follow the directions. I was never able to make rice properly until following CCJ’s recipe.
I'm Mexican and i was able to learn how to cook rice with this video.
Thank you! 😊😋
Ernesto Brooks lol
“THERE IS NO SUBSTITUTE FOR THE CALDO DE POLLO”! Hahaha I can say that is really the secret ingredient! Good job on the rice - it looks perfect!!
Real caldo de pollo (chicken stock) is the perfefect substitute. In fact, I use Knorr only when I don't have homemade chicken stock.
@@hugosapien3705 we dont hv knorr caldo de pollo in our country. How to substitute? Just with chicken stock? Thank you
@@shesellsshop641 A good homemade chicken stock is the best option. In most countries you can find chicken boullion powder or boullion cubes. That's what Knorr is.
@@hugosapien3705 yes i'm familiar with chicken boullion cubes but it says in the video it wont be the same as caldo de pollo. Thanks i'll try chicken stock.
@@hugosapien3705 I couldn't find the chicken knorr boulion, but found tomato with chicken flavor, will that work for it???
Omg I had no freaking idea you could use just any freaking mason jar with a blender THIS CHANGES EVERYTHING!!! Great video and recipe also, thank you.
Yes it does work!!!!
Wow cool!!!👍
yeah, NEITHER did I. I'm glad to know this also. AND i use Better Than Boullian" now on all my rice, Mexican recipe or NOT.
I doubled this for a larger group and followed the recipe exactly. It came out perfect, fluffy not stuck to pan and delicious. Will make again and again. Thanks!
I doubled everything but the canola oil, I use 3.5 TBS. Been using this recipe for 4 years now.
I figured it out. I just added the same weight of water as I did the rice and cooked for the same amount of time.
Made it tonight. Added a little cilantro as I love it in Mexican food. Turned out absolutely perfect. Thank you for the simple and good recipe.
Thank you, this is very similar to my grandma's recipe. She always toasted the rice too, but would add chopped onions while toasting. Then would add chicken broth, cover, and like you said, don't touch for 20 min! Comes out perfect every time!!
I have been scouring the internet for this recipe for literal YEARS. The Mexican rice is the best part of a Mexican restaurant meal to me, and I've never been able to replicate it at home (and you're right that the stuff in the box isn't the same, and "Spanish rice" isn't the same). I'm going to make this the first chance I get.
stormbob perhaps it took you years because you never searched for the recipe in Spanish
Consider making Mexican friends
stormbob ask any Mexican grandma and she’ll happily tell you how to
Made this rice, doubled the recipe and came out absolutely perfect! Fluffy light and light subtle flavor. My go to recipe from now on. 👌
Doubled everything??
When I double the water with two cups of rice it doesn’t absorb all of the water???
This recipe is so easy. I followed your instructions except I added a few slices of green bell pepper to the blender mix. It's cooking right now, but when I tasted the liquid, it's delicious!! Thanks for sharing!
The rice turned out amazing and very fluffy, much better than restaurant rice in my opinion. Thanks for the recipe.
100% Mexican aproved, the real deal here no BS ingredients or crazy steps , legit👏👍🇲🇽🇺🇸
I use this recipe so much that every time we go to a Mexican food restaurant my husband complains that the rice isn’t as good as mine 😂😂
That’s a good hubby 👏
Homemade rice it’s always better
😂😂😂
he lying, lying. jk
lmao great!
Just made this, wow the amount of flavour was amazing considering how few ingredients and well worth the effort of toasting the rice first. I added some Chipotle chilli flakes and wow! Thanks so much for posting
Easiest and best recipe for Mexican rice by far, thank you . I have made this several times and every time it is perfect.
I literally come back to this video every time I need to make rice. It always comes out perfect!
THIS WAS SOOOO GOOD. THANK YOU!! I’ve literally never been able to get the exact recipe from anyone in my family. This was perfect!!
My family and I LOVE this recipe. I’ve made it several times now - your version - although, only today did I finally get around to buying Caldo de Pollo. 😆 ... our Mexican Rice is gonna be even more awesome tonight.
i also cook the rice with some butter
Made this for my Mexican gf and she was surprised that I made Mexican rice better than her aunts. She loves it and wants me to make it all the time
Ok I just tried this. Have to adjust my spice and salt levels a bit but it WORKED!!! I have always had a tough time finding the water to rice ratio. THANK YOU!!!!! Also, I included a bit of fresh cilantro and a bit of ground cumin in the blender.
The best Mexican rice recipe on TH-cam. Thank you.
Just made the rice this morning and I'm in love. This will be my go to for Spanish rice. So glad I went with this recipe. ❤️❤️❤️❤️
It’s Mexican rice...Spanish rice is completely different.
This came out perfect for me. The recipies I tried before the rice was undercooked and mushy. This was perfect!!!
I needed a revamped Mexican rice recipe and this is amazing! Just like my Grandma's rice was. Gracias!!
As a novice cook who is, for the first time in my life, learning to cook homemade meals, I want to extend my appreciation for your very detailed explanation of the cooking process.
Because of your thorough recipe explanation, tonight I have made a batch of Mexican rice for New Year's dinner tomorrow for my family and friends.
Thank you and Happy New Year!
this is amazing. better rice than some mexican restaurants i've been too.
I love this recipe.! It is just like a fine mexican restaurant’s rice. It is fluffy ,tasty and not sticky. I was doing wannabe mexican rice, whiich was calroce rice and 1/2 a jar of mild salsa in an asian rice cooker. It was so funny to see the faces of my family when they ate that. LOL But, now I can make the real deal & we don’t have to drive to resaurant to get it. Yummy ! Thank you for sharing this Mexican Rice recipe!
Yeah same here, I'm a vegan and the recipes never work out, so I have to use the ones that call for salsa or whatever which are okay but not right, and they cost too much for a budget food
Made this the other day. Turned out PERFECT. Thanks for sharing the recipe!!!!!
Como dice Coldo do pollo me encanta jaja, saluditos desde México. 🇲🇽❤️
I have tried a lot of rice recipes.
This is hands down, the best. It's even good cold, which rice never is.
Perfect recipe! It is truly restaurant quality. I used onion powder instead of real onion and it came out perfect, my family ate all of it and they are extremely hard to please.
I have wanted to make Mexican rice for a long time, finally I have a great recipe. Thanks.
Guy Davis he skipped some important steps
@@veronicapasaye6018 How about the cumin?
I love this recipe. Finally found the recipe to cook one of my favorite dishes. 👌🏾
I made this last night and it was fantastic! You’re so good at making it again tonight. I served it with homemade enchiladas. Thanks for the recipe!
I've never made rice this good. It's so much better than the rice I've gotten in Mexican restaurants!!! You will love it. The only problem I had was staying away from it till dinner! I'd eat all of it.
I followed your recipe. My rice came out great.
Next time I will no be using a blender. I'm sure Mexican granmas never had them. I will chop up about a half onion, use at least two cloves of garlic and I will add a chopped pepper. Everything else is spot on. My recipe is better cause I did them both. I asked my guests which one they liked best. Mine. But I wouldn't have tried w/o your video. Good job.
One more thing, instead of water I will use a can of diced tomatoes.
This changed my life. My son thanks you !
Just made it. I recommend this to everyone! We're in love thank you for a simple, delicious 😋 side dish(;
100% ACCURATE! just like my mom taught me ......awesome!!!!
I tried this today and it’s fantastic. I didn’t have onion so I substituted 1/2 tsp of onion powder. Thank you for the recipe
This rice is so good. Been making it a while. Havent changed anything except anything added with teaspoons or tablespoons I add a heaping amount rather than flush with the spoon. Makes it even more flavorful.
This is a good recipe! its precise and well executed. If you want a little kick, add a whole jalapeno with a couple of slits while its cooking. btw, my mother in law is Mexican and this is how she taught me to make it.
Spot on with the jalapeno. That is exactly how it is done
Yeah , great idea!
Some mexican eat the rice with banana slices add it after you cooked ur rice that's more like a snack or a meal for a kid or you can add peas small square pieces of potatoes and carrots cook the veggies with the rice. I've seen my Mexican aunts cook it like that. One of them cooked her rice with some chicken legs i saw the chicken legs inside the pot while it was cooking
Dude... thank you for the secrets. Love your attention to detail and explanations. 74 middle fingers to the 74 people who disliked to this date.
Right! why get upset ? Just keep on scrolling if you don't like what "YOU" Clicked on!
He made it wrong
@@hughmongus9969 from the other 99% of comments Isee imma have to say he made authentic mexican rice so yeah he did
Why the middle finger? Don’t let the haters get to you, you’re just harming yourself by doing that.
Thank you so much for this, you explain things so well. Now I have to make. Thank you again.
I just made this and it was better than the restaurant!!!! Thank You!
I have watched a multitude of TH-cam videos(all in Spanish) and have gotten inconsistent results, with yours PERFECTION all the time. It's the only recipe I use and recommend. Thanks! It almost seems that the rice is social distancing.
I use the tomato bullion version of the knors caldo de pollo for mexican rice and it makes a world of difference!!
Purvi Patel I do as well. I was waiting to see him use it, then I saw that he uses the chicken version. I was like, whaaat? I was always taught to use the tomato version when making this rice.
Yup me too, the tomato Knorr is best for this rice
In my Mexican household we usually use the chicken for almost anything. It's rare for us to use the tomato or beef.
I love your channel so very much. I make many of your recipes and have even taught my daughter how to make some. Thanks so much. Always look for a video from ya. Happy weekend!
Tried and turns out this is going to be my go-to snack meal lol
Love it! Thanks.
I have never been able to make a good spanish rice. Every receipe i have tried came out horrible. This receipe however was AMAZING. It came out PERFECT. Thank you so much for sharing this easy simple receipe. A must try.
I followed this to a T the first time and it turned out great. Ever since the rice doesn’t get fully cooked and is not fluffy. I’ve even tried letting the rice boil an extra few minutes.
Bro!!!! I was your 500,000th subscriber!!! Congrats 🍾🎉
Thank you so much!
Lucky
You win!!!.......Absolutely Nothing!
Because I am Japanese, I love rice dishes (^ ^)
Also looking forward to the rice cake you make!
Bro bruh my dude easy as could be came out delicious and instructions were perfect and not convoluted at all .thanks man
This rice is delicious. I used Jasmine rice and used an extra cup of water. So far this is the best Mexican rice recipe.
Shhhhhh... dont tell my mom I said that! 😁
I made this for my family tonight and everyone loved it!! Thank You❤
Rinsing the rice, washes the starch off of it, so that it's not sticky and clumpy. It makes a big difference! It will make it nice and fluffy! Another thing to try is to leave the lid slightly cracked open to let some of the steam off after the rice is cooked. This will let the rice dry out a little bit.
Nice to see a Mexican recipe without someone dumping a ton of cilantro into the mix.
Who uses cilantro in spanish rice?
@@mikedalton268 white ppl thinking they're making authentic rice. Not Hispanic here but proud san antonian and this is real Mexican rice. But a lot of Mexican restaurants outside of San Antonio I've seen carrots and corn and cilantro...it's the first clue the food is gonna suck...that and if the salsa with the salsa and chips is ice cold....means it isn't made fresh
@@mikedalton268 many white people does it, thinking every Latino dish out there has cilantro and Im like wtf
@@gambigambigambi I'm as white as it gets. I love rice, Mexicans, and cilantro. I make all kinds of rice dishes. I suppose we can make rice anyway we want to eat it and it can be traditional for us. But my wife is part Mexican and her 100% Mexican mom taught me how to make it. Very very similar to this video. I make it prob once a week. By the way she calls it Spanish rice. Whatever.
I Hate cilantro!!!
As i was watching i was thinking "Donde esta el caldo de pollo?" 🤣🤣🤣🤣
Sameeee!!
The Cholo Geek Thanks Happens. No. Hi. Bye
You use chicken stock?
@@AlexGoBro thats chicken stock foo lol
@@sickfoo5506 no, it's not, foo. It's boullion. Stock is the liquid from boiling bones+meat and other ingredients. Chicken flavored powder mixed with water is in no way a "stock".
One of my favorite things about a standard Mexican restaurant is the awesome orange Mexican rice! This is the only recipe that’s been able to replicate the same…everything! Compliments to the CHEF!
I followed this recipe and i have to admit my rice was delicious and fluffy.
Gringo, you made me proud! I💯✔😉
First Mexican rice recipe that didn't piss me off.. Good job
Mr Crackerjacks,
what a wonderful content you do. Mexican rice is my absolute favorite, often do it next to indian dishes and its just the yums!
Hands down the best recipe for Spanish rice. Tastes exactly how you get from the restaurant!
Of all the reviews - you wrote what I wanted to hear, that it tastes like what you get from the restaurant.
i been using your recipe for over a year now.. By far the easiest & fastest way to make it.. Thx